Crispy Panko and Herb Crusted Salmon

INSTRUCTIONS

In a skillet heat 2-3 tablespoons of extra virgin olive oil. Add the chopped onions and leeks. Saute until translucent about 4 minutes. Add the chopped red peppers and tomatoes and continue cooking until soft. Set aside and allow to cool before adding to the panko breadcrumb mixture. Using a food processor, finely chop the parsley, garlic clove, and the lemon zest. Add the panko breadcrumbs,salt and pepper, pulse to blend. Transfer to a bowl and toss in the the onion, leek, tomato and red pepper mixture, which has been cooled. Blend in 3 tablespoons of extra virgin oil, enough to coat the bread mixture. Place the salmon flat side down on a cookie sheet, which has been lined with parchment paper. Spread the breadcrumb mixture on top of the fish to cover. Bake in a preheated 375F for 25- 35 minutes, depending on the thickness of the salmon fillet.